Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk, warmed
- 1 egg
- 1/2 cup raisins
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp active dry yeast
- 1/4 cup lukewarm water
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In a small bowl, dissolve the yeast in lukewarm water and set aside for 5 minutes.
2. In the bowl of a stand mixer, combine the flour, sugar, salt, and cinnamon.
3. Add the softened butter, egg, and warm milk to the dry ingredients and mix on low speed until a sticky dough forms.
4. Add the raisins and yeast mixture to the dough and mix on medium speed for 5 minutes until the dough becomes smooth and elastic.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour or until it doubles in size.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 8 equal pieces.
8. Roll each piece into a ball and place them on the prepared baking sheet.
9. Cover the balls with plastic wrap and let them rise for another 30 minutes.
10. Brush the balls with beaten egg and bake for 20-25 minutes or until golden brown.
11. Remove from the oven and let cool on a wire rack.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
8 bollen
Nutritional information:
Calories per serving: 230
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 85mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 11g
Protein: 5g
Substitutions for ingredients:
- Raisins can be substituted with any dried fruit such as cranberries or chopped apricots.
- Cinnamon can be substituted with nutmeg or allspice.
Variations:
- Instead of raisins, add chopped nuts such as walnuts or pecans.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Dust the bollen with powdered sugar before serving.
Tips and Tricks:
- Make sure the milk is warmed to 110°F (43°C) to activate the yeast.
- Cover the dough with plastic wrap to prevent it from drying out.
- Use a pastry brush to evenly coat the bollen with beaten egg.
Storage Instructions:
Store the bollen in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the bollen in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the bollen on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust the bollen with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Pairings:
Serve the bollen with a cup of hot coffee or tea.
Suggested Side Dishes:
Serve the bollen with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes sticky.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
Food Safety Advice:
- Make sure to wash your hands and all equipment thoroughly before and after handling the dough.
- Store the bollen in an airtight container to prevent contamination.
Food History:
Bollen is a traditional Dutch pastry that is typically eaten on New Year's Eve. It is believed to bring good luck and prosperity for the coming year.
Flavor Profiles:
The bollen have a sweet and slightly spicy flavor from the cinnamon and raisins.
Serving Suggestions:
Serve the bollen as a dessert or a sweet breakfast pastry.
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Region: Dutch